Food. Life. Outdoors. Travel.

Personal White Pizzas

My friend and I had two-days of cooking adventures. So, Saturday after a wine tasting we were hungry and decided to make personal white pizzas. I really can’t take credit for any of this, because Janet made them, and they came out amazing!

Follow the directions on the pizza crusts for oven temperature and brush two of the crusts with olive oil.

Spread the ricotta on both pizza crusts. You can use as little or as much as you want. Then sprinkle with just as much basil and garlic power as you want. I suggest just a very quick shake. You are looking for flavor, not to drown it in either spice.

Place the broccoli, which we had leftover from the night before when we made fettuccini alfredo, and then add the cheese. Make sure it’s mostly mozzarella and then add just a little but of cheddar for some added kick.

Bake according to directions, or until the cheese is bubbly, melted and golden.

Now, normally a really good beer goes with pizza, but since we had just come from a winery tasting we didn’t want to switch it up too much and instead opened a bottle of one of my favorite champagnes. It actually went really well with the pizzas. We also served a large salad.